Tofu Saag Paneer with Chickpeas & Mango Chutney

Tofu Saag Paneer

with Chickpeas & Mango Chutney

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
820
FAT
34g
CARBOHYDRATES
55g
PROTEIN
46g

MAIN INGREDIENTS

  1. 1 lemon
  2. 1 tbsp white miso paste
  3. 15.5 oz Wildwood® organic extra firm sprouted tofu
  4. 13.4 oz chickpeas
  5. 1 onion
  6. 2 tsp fresh ginger
  7. 1 clove garlic
  8. 2 tsp curry powder
  9. 5.5 oz coconut milk
  10. 8 oz baby spinach
  11. ¼ cup mango chutney
  12. 1 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large nonstick skillet with lid

INSTRUCTIONS

1
Marinate the tofu
Vegan_Saag_Step-1
Halve the lemon. Add lemon juice to a medium bowl along with the white miso paste. Mix with a fork until well combined. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Transfer the tofu to the medium bowl with the miso mixture and toss to coat. Set aside to marinate until Step 4.
2
Prepare the vegetables
Vegan_Saag_Step-2
Peel and dice the onion. Peel and mince 2 tsp ginger. Peel and mince the garlic. Drain and rinse the chickpeas.
3
Crisp the tofu
Vegan_Saag_Step-3
Place a large nonstick skillet to medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the marinated tofu and cook until browned in places, about 3 to 5 minutes. Sprinkle the tofu with a pinch of salt and transfer to a plate.
4
Finish the saag
Vegan_Saag_Step-4
Return the skillet to medium-high heat with 2 tsp vegetable oil. Add the diced onion, minced ginger, and minced garlic and cook until softened, about 3 to 5 minutes. Add the curry powder and cook until fragrant, about 1 minute. Add ¼ cup water, coconut milk, ½ tsp salt, and a pinch of pepper. Bring to a boil, add the spinach, and stir. Cover, reduce heat to low, and cook until the spinach wilts, about 3 to 5 minutes.
5
Serve
Vegan_Saag_Step-5
Add the chickpeas and return the tofu to the skillet with the saag and simmer on low until heated through, about 2 to 3 minutes. Divide the tofu saag paneer between large, shallow bowls and top with mango chutney.